Preparation

Whisk first 6 ingredients in small bowl.
Gradually whisk in olive oil. Season to taste
with salt and pepper.

Cook sweet potatoes in large saucepan
of boiling salted water until just barely
tender, about 6 minutes. Drain; run under
cold water to cool. Cover and chill at least 1
hour and up to 1 day.

Preheat barbecue (high heat). Brush
potato wedges with canola oil. Sprinkle
with salt and pepper. Grill potatoes until
grill marks appear, about 2 minutes per
side. Transfer potatoes to work surface. Cut
crosswise into 1-inch pieces. Place potatoes,
poblanos, green onions, and parsley in large
bowl. Drizzle dressing over; toss to coat.
Season to taste with salt and pepper. Serve
warm or at room temperature. DO AHEAD: Can
be made 1 day ahead. Cover and chill. Bring
to room temperature before serving.

* Often called pasillas; available at some
supermarkets and at specialty foods stores
and Latin markets.

Test-kitchen tip:
Cook the sweet potatoes
in the boiling water until they are just tender
when pierced with a knife. If you overcook
them, the potatoes will fall apart when
tossed in the salad.

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Recent Review

I love this recipe--have used it multiple times for many dinner parties and just for my family. It is absolutely delicious--I do not grill the sweet potatoes, I roast them after cutting them up in chunks just because grilling is more of a hassle for me. They turn out great. I have even added quinoa to this and it adds wonderful texture.